Description
Make a rich, dense, and creamy New York Style Cheesecake with a buttery graham cracker crust. Follow these steps for a smooth, crack-free dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar (for filling)
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides completely. This prepares it for the water bath.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth. Scrape down the sides of the bowl.
- Gradually beat in the 1 1/2 cups sugar and flour until just combined. Mix in the vanilla extract and salt.
- Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter once the eggs are added, as this incorporates too much air and can cause cracking.
- Pour the batter over the cooled crust in the springform pan.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This is the water bath.
- Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
- Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature.
- Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- Use room temperature ingredients for the cream cheese, sour cream, and eggs to ensure a smooth, lump-free batter.
- Do not overbeat the batter after adding the eggs; mix just until combined to avoid air bubbles that cause cracks.
- The water bath is essential for even baking and moisture retention, resulting in a creamy texture.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg